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Chicken Akbari

Chicken Akbari also known as Murgh Akbari is a rich and creamy mughlai chicken gravy inspired by the grandeur of Emperor Akbar’s kitchen.
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4

Ingredients

For Marination

  • 500 g Chicken
  • 1 tbsp Ginger garlic paste
  • 150 g Thick curd
  • 1/4 tsp Turmeric powder
  • 1 tsp Red chilli powder
  • 2 tsp Coriander powder
  • Salt to taste

Ingredients for dry nuts paste

  • 10 Almonds
  • 1 tsp Poppy seeds(khush khush)
  • 5 Green cardamom
  • 3 tbsp Water

For the gravy

  • 2 Bay leaf
  • 1 Black cardamom
  • 7 Cloves
  • 10 Peppercorns
  • 5 tbsp Ghee/oil
  • 2 Onions grind to a fine paste
  • 1 Tomato finely chopped
  • 1 tbsp Kasuri methi roasted for 30 seconds
  • 2 tbsp Fresh cream
  • 1/2 tsp Garam masala powder
  • 1/2 cup Water

Instructions

  • Add curd, ginger garlic paste, turmeric powder, red chilli powder, coriander powder and salt to the chicken.
  • Mix well and marinate the chicken for 30 minutes.
  • Add almonds, poppy seeds and cardamom with water to a blender and blend until smooth.
  • Heat ghee/oil and add whole spices like bay leaf, cardamom, peppercorns, cloves and saute until aromatic.
  • Add the ground onion paste and saute until light golden and the raw smell is gone.
  • Now add the marinated chicken and cook on medium high heat stirring continuously for 3-4 minutes, this makes the chicken juicy and flavorful.
  • Add tomato and cook until soft.
  • Add the dry nuts paste, mix well and lower the flame to avoid burning.
  • Cover and cook the chicken on low flame for 15 minutes.
  • Open the lid add kasuri methi and fresh cream, mix well. Keep the flame low.
  • Add water and combine well, cover and cook on low heat for 5 minutes.
  • Pair it with butter naan, flaky parathas, or fragrant jeera rice for an indulgent experience.

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